Demand for egg free mayonnaise is increasing

Egg Free Mayonnaise

The need to explore egg free mayonnaise alternatives has been driven by a number of factors in recent years, those being:

Retailer and consumer demands for the use of free range eggs – has the potential to cause supply issues for food manufacturers
Consumer dietary choices – those following dairy free or vegan diets or those choosing not to eat eggs or products containing them
Egg-related health scares – such as a repeat of the salmonella scandal or an avian flu outbreak
Some countries have legislation prohibiting the use of egg and others lack the infrastructure to transport perishables such as egg around.

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KaTech can help you develop egg free mayonnaise alternatives to traditional mayonnaise.

In mayonnaise production, egg is generally used as the emulsifier – to prevent the separation of oil and water. As a cold emulsifier it also contributes colour and flavour to the product. Some buyers insist that mayonnaise should not be called mayonnaise unless it contains this traditional emulsifier.

We can advise on all the potential alternatives to egg-based emulsifying. These include:

OSA starches which work reasonably well but as modified starches they can hinder the objective to deliver a ‘clean label’ product
Lecithins can be used and some, such as rape seed lecithins, can be guaranteed to be GMO free. Lecithin is also approved by the Organic Society
Proteins – however, these need to be acid stable

KaTech can advise you on:

The emulsifying capabilities of alternatives to egg
The heat stability properties and the maximum temperatures which should be applied if pasteurised

Our expertise in all types of mayonnaise production includes egg free varieties. Our technical team can help you overcome all the problems which can potentially occur when switching to alternative emulsifiers.

Egg is traditionally used in mayonnaise production because it is a cold water soluble emulsifier of high HLB value. All emulsifiers used in mayonnaise should first be added to the water and then sheared in by the machine to help dissolution.

We can help you avoid:

Emulsifier foaming – this can be controlled by the correct vacuum setting and adding the emulsifier to a little oil
‘Competing emulsifiers’ – caused by different emulsifiers having different methods of operation. This can result in the oil globule switching from one emulsifier to another, at which time it can become ‘free’ and cause instability
Large differences in viscosity between kitchen made samples and recipes made in the factory. This is due to residual acidity left in the machine with the greatest effect seen with protein emulsifiers

Our technical team can advise you on:

Different emulsification actions
Any hidden emulsifiers which could compete
Globule size and emulsion stability

We can advise you on how to reduce the cost of egg free mayonnaise production while maintaining excellent product quality.

In egg-based mayonnaise, egg yolk is generally used at 10% of the oil content. So the higher the oil content the more egg is needed. It is used at these high concentrations because it is only a small fraction of the yolk – the phospatidyl choline – that is the active ingredient.

Most alternative emulsifiers to egg are concentrated, so even the highest concentrations used are often cost effective. The price per kg may be higher but the cost in use is very much lower, because less is needed compared to egg.

The drawback is colour – egg free mayonnaise is generally white and flavourings such as garlic or onion can be used to mask the absence of egg flavour. Dips and coleslaws are therefore ideal candidates for these cost reductions, where egg flavour and colour are not necessary and they are not described as mayonnaise.

If you’re interested in cost optimising your egg free mayonnaise recipe we can advise you on:

The capabilities of each emulsifier
Dosage rates and costs
The formulation of specialist products

Talk to us today, our team will be happy to discuss all your requirements and how we can help.

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Demand for egg free mayonnaise is increasing

Egg Free Mayonnaise